1 cup whole milk
1⁄2 teaspoon lemon zest
Pinch of sea salt
1⁄2 cup fresh lemon juice Wash mint and remove leaves from stems. Chop mint leaves on a cutting board with the 2 teaspoons of sugar until finely minced. In a medium-size bowl mix the mint with the remaining 1⁄2 cup sugar, cream, milk, lemon zest and salt. Place lemon juice in a separate container. Cover both the cream mixture and lemon juice and chill for 3 hours.
After these ingredients have chilled thoroughly, combine cream mixture with the lemon juice. This can be done by hand or with a mixer. Add combined mixture to your ice cream maker and follow manufacturer’s instructions.